Yuzu and Yogurt Tart by Lauren V. Haas | Pastry Arts

Ingredients

• 180 g egg yolks
• 150 g granulated sugar
• 125 g yuzu juice
• 4 g Meyer lemon zest (from 4 lemons)
• 100 g Isigny unsalted butter
• 2 1/2 g gelatin (200-bloom)
• 50 g milk
• 400 g heavy cream #1, 36% fat, divided
• 20 g glucose
• 320 g Cacao Barry Zéphyr™ 34%
• 6 g gelatin, (200-bloom), bloomed
• 2 g salt
• 150 g Greek yogurt, full-fat
• 240 g unsalted butter
• 160 g confectioners’ sugar
• 400 g T55 flour
• 60 g almond flour (American Almond)
• 4 g salt
• 80 g whole eggs
• 300 g unsalted butter
• 300 g granulated sugar
• 300 g whole eggs
• 300 g almond flour (American Almond)
• 30 g cake flour
• 9 g matcha